Classic Canning Recipes

T his time of year, with markets overflowing with gorgeous produce and even the tiniest of gardens turning out a harvest bounty, thoughts turn to home preserving. Visions well in our heads: Imagine pulling out a homemade crock of spicy chutney to serve with dinner this winter, or giving away jars of shimmering jelly at the holidays.

But most of us never get further than the fantasy. "No one has the time or space anymore to make the huge batches of jams and pickles that our grandmothers put up," says author and home economist Ellie Topp. And canning instructions, with their precise, scientific steps and dire warnings about food safety, can be intimidating.

Fortunately, Topp has found a way to streamline the process. Her book, The Complete Book of Year-Round Small-Batch Preserving, features small-scale recipes, from traditional raspberry jam to jazzed-up jalapeño mint jelly, that bring home canning within the reach of the busy modern cook. We've included five of her favorites here, along with simple guidelines to take the stress out of this rewarding hobby. Read on, and you'll soon be preserving like a pro.

essential tips:

Don't change the recipe

Changing the proportions of sugar to fruit in a spread can prevent it from reaching a proper gel. More importantly, adding a pinch of this or that can change the acidity of the finished product, which can allow potentially dangerous organisms to flourish. To be safe when processed in a boiling water canner, condiments must have a pH of 4.5 or lower. "Unless, like I do, you own a tool that measures the acidity of a solution," says Topp, "it's better to stick with the recipe as written." For this reason, it's also not advisable to can sauces or jams that were originally designed to be refrigerated.

Don't change the processing time

Like ingredient proportions, the processing times in canning recipes have been carefully calibrated to ensure that they will kill off all harmful organisms. It's best to leave the fiddling to the pros.

Handpick your fruit and vegetables

"Using only top-quality produce — nothing that's old or bruised — will really pay off in the final product," advises Topp. Choose fruit that's slightly underripe or just at the peak of ripeness — the amount of pectin (a natural compound with thickening properties) decreases as the fruit ripens, so if it's overripe, the jam or jelly may not set.

Have all your equipment clean and ready before you start

This might seem like common sense, but it's worth mentioning: The canning process, with its emphasis on avoiding contamination, can be stressful if your work area is messy. Having all your utensils clean and at hand, along with a ready supply of fresh towels, will help you breeze through.